Baked Chicken Egg Rolls

12 oz Boneless Breast Chicken Tenderloin, ground
1 Tbsp Canola Oil
1 tsp. ground ginger
1Tbsp Green Onion, chopped
2 Tbsp white wine
2 Tbsp low sodium soy sauce
3 Tbsp Oyster
1 Tbsp Corn Starch
1 package (12 oz.) Broccoli Slaw
1 package (16 oz.) Cole Slaw Mix
1 cup Mushrooms slices
100 grams Dried rice stick
1 package, Egg Roll Wrappers (20 wraps)

Brown ground chicken in oil, add ginger and green onion until browned. Add wine, soy sauce, and oyster sauce, add corn starch until thick. Add broccoli and cole slaw mix, cook until tender. Coat egg roll wrap with egg white, scoop 1/3 cup mix onto egg roll wrap and fold. Bake at 425 for about 15-20 minutes until brown.

Serving Size: 1 egg roll

Number of Servings: 20

Recipe submitted by SparkPeople user NESTISEMPTY.